Vegetable Enchiladas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 Tortillas
- 1 Cucumber
- 1 Avocado
- 1 lemon
- salt
- peppers
- 1 garlic clove
- 150 grams Crème fraiche
- 1 yellow paprika
- 2 scallions
- 1 can Kidney beans
- 4 Tbsps Vinegar
- 3 Tbsps vegetable oil
Preparation steps
Rinse the cucumber, cut in half lengthwise and scrape out the seeds.
Cut the cucumber into cubes, place in a bowl and season with salt.
Cut the avocado in half and remove the core.
Peel off the skin and cut the flesh into cubes.
Place the avocado cubes in a bowl. Juice the lemon and mash the lemon juice and avocado together until smooth.
Crush the garlic in a garlic press. Add the creme fraiche and garlic to the avocado, season with salt and pepper and mix well.
Rinse the cucumber under running water and drain well.
Rinse, halve and cut the bell pepper into small cubes. Drain the canned beans in a colander, rinse and drain well. Rinse, trim and cut the scallions into thin rings. Combine the cucumber, beans, bell pepper and scallions.
Mix with the oil and vinegar and season with salt and pepper.
Spread the avocado cream on the tortillas.
Spread the vegetable-bean mixture over the tortillas. Fold each tortilla and serve on plates.
